Vegan Corn Casserole (Gluten-Free)

overhead view of baked vegan corn casserole in oval casserole dish

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5 from 3 reviews

This super easy Vegan Corn Casserole is just 5 ingredients and a homemade gluten-free copycat of the classic Jiffy recipe! Just stir the ingredients together and bake in the oven for a simple comforting side dish everyone in the family will love! This dairy-free old-fashioned Southern casserole is like a moist and eggless cornbread soufflé! Perfect for the holidays and feeding a crowd!




  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine the gluten-free Jiffy mix, drained kernel corn, creamed corn, vegan sour cream, and melted butter. Stir well to combine.
  3. Grease a 2.5-quart baking dish and pour the casserole batter in, smoothing out the top.
  4. Bake the corn casserole for about 35 minutes in the oven until lightly golden brown around the edges and the top has small cracks.
  5. Remove and let cool slightly before scooping out portions and serving.


  • You can use gluten-free cornbread mix instead. Use 1 1/2 cups (8.5 ounces) of store-bought gluten-free cornbread mix like King Arthur or Bob's Red Mill.
  • To make homemade sour cream mix 1 cup of unsweetened plain coconut yogurt with 1 tablespoon of white vinegar.
  • Leftovers can be stored in the fridge, covered in an airtight container for 4-5 days.
  • Reheat leftovers by warming the entire casserole dish in the oven at 325°F for 10-20 minutes or individual servings in the microwave until warmed through.